Picture this: You’re home late from work, you’re ravenous, and you forgot to buy groceries. A quick scan of your fridge yields the following: 3 eggs, a wilted bunch of greens, hot sauce (we always have this one), and a sad rind of Parmesan cheese. Maybe that would make you despondent, but that makes us very excited, because it means you have a savory, balanced, warm dinner in 10 minutes flat.

How? Eggs. And that’s only one of their myriad of virtues. They can be elegant or rustic; delicate and custardy; sturdy and boiled. Whip them into an aioli or beat the whites into a meringue. Without them, we’d miss out on picnic deviled eggs, Sunday morning frittatas, and spaghetti Carbonara.

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Today on Provisions, we've rounded up some tools to help with the task of cooking them. Here are two of our favorites, plus a little advice on how to use them to your best advantage.

Egg Coddler: We can all use a little extra love and attention. Eggs too! This dish acts like a miniature double boiler, protecting your egg to allow for a firmly set white and a slightly runny yolk. Plate it over a slice of multi-grain toast with sliced avocado and some chili flakes.

Perforated Eggspoon: Neatly poached eggs are a nice trick to have up your sleeve. The deep bowl of this spoon helps by draining out the flyaway whites before cooking, so the end result is a perfect sphere. For a luxurious breakfast, cook some polenta and stir in your favorite cheese. Top it with a handful of kale (the heat of the polenta will wilt it slightly) and a poached egg. As you eat, the runny yolk will gild the greens. What’s better than that?